The Scary Stuff: Arancine

This weekend Mike and I made risotto and arancine for the first time. We recently bought Chef Amanda Freitag’s new cookbook The Chef Next Door and this was our first adventure with the cookbook.

The result? Success! The main thing to remember when cooking risotto and/or arancine is patience. The risotto process takes awhile and you can’t speed it up if you want it to be delicious.

Arancine can be scary because it is fried risotto balls. We used our dutch oven and waited for the temperature to be right and then started frying them. I think the two recipes would be scarier if done alone but when Mike and I made everything together it was a simple and smooth process. I’m excited to try some scallops with risotto and asparagus, that’s what’s for dinner this week. :)